Print

Chocolate Rum Marble Cake

Chocolate Rum Marble Cake finished off with sweet vanilla and chocolate glaze. Your Holiday table would not be complete without this cake! Made completely from Scratch

Course Dessert
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 538 kcal
Author Immaculate Bites

Ingredients

Chocolate Marble Rum Syrup

  • 10 ounce 283gram unsalted butter
  • 2 Cups granulated sugar
  • 5 Large eggs
  • 4 ounce 115gram cream cheese room temperature
  • 2 1/2 Cups flour
  • 1 Tablespoon baking powder.
  • ¼ cup Dark Rum
  • 1 teaspoon ground nutmeg
  • 1 teaspoon almond extract
  • 6 ounce 120grams dark or milk chocolate
  • Frosting

Vanilla glaze

  • 2 ¼ -2 1/2 cups 260-300 g powdered or Confectioners sugar
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract or rum

Chocolate glaze

  • 1 cup 120 g confections’ (powdered) sugar
  • 2 tablespoons cocoa powder (natural
  • 2 tablespoons whole milk

Butter Rum Syrup

  • 1 cup 8 oz. butter
  • ½ cup sugar
  • ¼ cup water
  • 3 Tablespoon dark rum

Instructions

  1. Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside.
  2. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4-5 minutes, add cream cheese and mix for another minute.
  3. Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the, nutmeg, vanilla and rum
  4. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
  5. Melt chocolate in a small bowl in the microwave, stirring frequently every 20-30 seconds. So that is doesn’t scorch or burn. It usually takes about 2 minutes.
  6. Fold in the melted chocolate with about ⅓ of the cake batter. Mix well until fully incorporated.
  7. Alternating spoon vanilla and chocolate layers into prepared pan to simulate a checkerboard.
  8. With a large spoon, cut and twist through batters to obtain marbled effect. Tap the pan firmly to remove air pockets.
  9. Bake cake until a tester inserted into the center comes out clean, 45–50minutes . Transfer to a wire rack. Let cake cool in pan for 10 minutes. Then remove and transfer to a wire rack.

Butter Rum Syrup

  1. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.
  2. Poke little holes into the cake with a toothpick. Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature. Pour the remaining glaze over the cake.

Vanilla and Chocolate Glaze

  1. While cake is baking you may start preparing the glaze
  2. Sift confectioners’ sugar into a medium bowl. Add the milk and vanilla extract and or rum stir with a fork. If glaze is too thin, add a tablespoon of confectioners sugar, at a time. If the glaze is too thick, add more milk a teaspoon at a time. Set aside or drizzle over cake once cake has cooled down.
  3. In the same bowl or using another bowl sift in confectioners sugar and cocoa powder then add milk. Adjust thickness consistency with milk or confectioner sugar
  4. Drizzle the chocolate glaze over the vanilla glaze and let set before serving.

Recipe Notes

  1. I have provided three ways to top the cake. You can use either one or do two like I did.
  2. Not everyone one likes dark chocolate, so I always do a mixture of both. But for a more pronounced chocolate flavor go with dark.
  3. Be sure to let the cake  cool for about 5-10 minutes before removing from the pan. And proceeding with the next steps.